These make a kind of sweet-sour-bitter apple concoction that I really enjoy on top of French toast, waffles, ice cream, sorbet, other toast, or by itself.
- 2+ granny smith (green) apples
- cranberry juice (for preference, a kind that has enough cranberry essence that it’s slightly bitter) OR cranberries
- sugar (white, brown, or raw, all are fine)
- lemon juice
- saute pan or soup pot (pot is recommended if you’re using whole cranberries, as they explode while being heated).
- knife to cut the apples
- cutting board
- stirring implement
- optional: apple corer
- Cut up the apples into long, thin rectangles, removing the seeds and the core.
- Put the apples in the saute pan or pot.
- Add the cranberry juice or cranberries, the sugar, the cinnamon, the cloves, and the lemon juice.
- Heat up the ingredients in the pan slowly to make sure the sugar doesn’t burn, stirring occasionally.
- When apple pieces are soft and pink enough for your preference, turn off heat.